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Tuesday, 12 November 2013

Basic Muffins

Two weeks ago I had two friends drop by for coffee.
It was wonderful to catch up and chat and exchange ideas.
I whipped up a batch of muffins before they arrived and it went down very well with our cappuccinos. Since I had a few strawberries just hanging around I decided to chop them up and throw them in the batter. Not sure that it worked that well although nobody complained. Especially not my kids when they came home from school and devoured the remaining muffins!

Here is a link to the recipe which I found on King Arthur Flour's website.
Here is a copy - I added a handful of diced strawberries and my baking time was 25 minutes:

*If you leave the oil out, you can reduce the calories in your muffins by about 30%; the flavour will still be excellent, but muffins won't be quite as tender, and won't keep as well should you happen to have any left over.

Preheat your oven to 500°F (250C).

Blend together the dry ingredients as long and as vigorously as you want. If you use a little whole wheat flour in your mixture, it's easy to tell when everything is thoroughly mixed.

Beat the liquid ingredients together -- milk, oil or butter, and eggs -- until they are light.

Pour wet ingredients into dry ingredients. Take a fork or wire whisk and blend the two for 20 seconds -- no more! The secret to light and tender muffins lies in this final blending. It's OK if you've left some lumps that look as if they want more stirring; they really don't. So, no matter how hard it is, resist the impulse.

Fill cups of a lightly greased muffin tin two-thirds to three-quarters full. Place muffins in the oven and immediately drop temperature to 400°F* (200C). Bake for 15 to 20 minutes, or until muffins test done. Yield: 12 muffins, 24 mini-muffins, or six "crown" muffins.

*When you put muffins in a very hot oven and immediately drop the temperature, you help create the high peaks that make them so appealing.

1 comment:

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